I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination.
When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course.
Anyway, here’s how to make it!
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 tbsp ground coffee, dissolved in 1 tbsp water
- 2 cups flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sliced almonds
- 4 oz. dark chocolate, melted
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula.
Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack.